Butter Fudge Fingers 2/3 cup butter (no substitutes) 4 (1 ounce) squares unsweetened chocolate 4 eggs 1 teaspoon salt 2 cups granulated sugar 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 cup chopped pecans
In microwave or double boiler, melt butter and chocolate; cool for 10 minutes.
In mixing bowl, beat eggs and salt until foamy. Gradually add sugar; mix well. Stir in chocolate mixture.
Combine flour and baking powder; gradually add to chocolate mixture. Stir in pecans. Pour into greased 15 x 10-inch baking pan. Bake at 350 degrees F for 20 to 25 minutes or until wooden pick inserted near center comes out clean. Cool
Browned Butter Frosting 1/2 cup butter (no substitutes) 1/3 cup whipping cream 2 teaspoons vanilla extract 4 cups confectioners' sugar
Heat butter in saucepan over medium heat until golden brown, about 7 minutes. Remove from heat; add cream and vanilla extract. Beat in sugar until smooth and thick. Frost bars.
